Meatballs In Spicy Sauce Recipes

20 HOMEMADE SAUCES FOR MEATBALLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatball sauce in 30 minutes or less!

SPICY SAUSAGE MEATBALL SAUCE

Steps:

• Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.

SPICY MEATBALLS

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
• Add the beaten egg and breadcrumbs, then mix again.
• Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
• Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
• Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.

PORK MEATBALLS WITH SPICY SAUCE

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.
• Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.
• Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.
• Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.
• Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.

SPICY ITALIAN MEATBALLS

Steps:

• For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
• Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
• For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
• Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
• Transfer to a chafing dish and serve with frilly toothpicks.

SPICY MEATBALLS

Steps:

• In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
• In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
• Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.

SMASH - SPICY PORK MEATBALLS WITH SPICY PORK SAUCE

Steps:

• Preheat the oven to 400 degrees.
• For the meatballs, combine the pork, salt, pickled peppers, eggs and bread in a large bowl.
• Using an ice cream scoop, scoop 24 meatballs onto a baking sheet greased with the olive oil and bake for 17 minutes.
• For the sauce, heat the oil in a pan and add the onion, pork, chilli flakes, and salt and cook for 15 minutes. Add the tomato paste and plum tomatoes with their liquid and cook for an additional 30 to 40 minutes, crushing the plum tomatoes as the sauce cooks.
• For each serving, toast a brioche roll, cut side up, under the broiler until golden brown, and ladle sauce over each half of the roll. Place a thick slice of mozzarella on the top half of the roll, and "smash" one meatball between a set of tongs and place it on the bottom half of the roll. Repeat with a second meatball. Melt the cheese under the broiler and serve.

LAMB MEATBALLS WITH SPICY TOMATO CREAM SAUCE

Steps:

• For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
• Roll the mixture into 1" meatballs.
• You should gat about 16 or so.
• In a large skillet, over medium-high heat, heat olive oil.
• Add meatballs and fry until browned on all sides.
• While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
• Remove meatballs from skillet, leaving drippings in the pan.
• Set aside.
• Reduce heat a little, and add the onion to the pan drippings and saute until softened.
• Add more oil if needed.
• Add the garlic and saute for 30 seconds.
• Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
• Cook for 1 minute, stirring constantly to combine.
• Add 1 cup of the chicken broth to the skillet.
• Stir well and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add half and half, and cook for 3 minutes, stirring well to blend.
• Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
• Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
• Serve over rice.

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.